Honey-walnut shrimp

  (Glenn Koenig / Los Angeles Times)

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By Noelle Carter Times Staff Writer

November 4, 2009
Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport? It's to die for.

Pat Garvin

Santa Monica

Dear Pat: Typhoon was happy to share the recipe. Despite the name, this shrimp dish doesn't actually contain any honey, but we loved the sweet sauce coating the crisp, fried shrimp and served with candied walnuts.

Honey-walnut shrimp at Typhoon

Total time: About 1 hour, plus cooling time for the walnuts

Servings: 2

Note: Adapted from Typhoon

Candied walnuts

1 cup water

2 cups sugar

1/2 cup walnut halves

Canola oil for deep-frying

In a medium, heavy-bottom saucepan, bring the sugar and water to a boil. Add the walnuts, reduce the heat to a very gentle simmer and cook just until tender, about 15 to 20 minutes. Strain and cool the walnuts (discard the simple syrup). In a separate medium, heavy-bottom saucepan filled two-thirds full with oil and heated to 350 degrees, deep-fry the walnuts until the exterior turns golden-brown, about 1 to 3 minutes, watching that the syrup does not burn. Strain the nuts and drain on a rack.

Sauce

1 tablespoon butter

1/4 cup mayonnaise

1/3 cup sugar

3 tablespoons condensed milk

3 tablespoons water